Description
This rich and creamy fettuccine is tossed with garlic Alfredo sauce and succulent shrimp—an easy, elegant dinner perfect for seafood lovers.
Ingredients
8 oz fettuccine pasta
1 lb shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
½ cup unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Pinch of nutmeg (optional)
Lemon wedges (optional, for serving)
Instructions
Cook fettuccine: Boil salted water, cook pasta until al dente (8–10 min); reserve ½ cup pasta water and drain.
Sauté shrimp: Heat olive oil over medium heat, season shrimp with salt and pepper, cook 2–3 min per side until pink; remove and set aside.
Melt butter & garlic: Reduce heat to low, melt butter in the skillet, add garlic, cook until fragrant (~30 sec).
Build Alfredo sauce: Pour in cream and nutmeg; simmer 3–4 min until thickened. Whisk in Parmesan until smooth; thin with reserved pasta water if needed.
Combine pasta & shrimp: Return shrimp to skillet, add fettuccine, and toss until fully coated. Adjust seasoning.
Serve & garnish: Plate immediately; top with parsley, black pepper, and lemon wedges as desired.
Notes
Add color and nutrients with spinach, broccoli, or mushrooms.
Spice it up with red pepper flakes or cayenne.
Swap shrimp for scallops, chicken, or lobster.
Lighten it by using half-and-half or Greek yogurt instead of full cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
